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Ridgeline Roofing

KOURABIETHES (GREEK EASTER BISCUITS)

These can be seen in bakers’ shops in Greece especially at Easter and Christmas.
One Easter I made these to take to Greece to stay with Greek friends and was pleased that they were happy with my recipe.

They are slightly similar to our own shortbread and make a nice change in shape and texture.
You will need two baking trays and a large sheet of greaseproof paper.

Ingredients:

Base

110g (4oz) unsalted butter

65g (2½ oz) icing sugar

1 egg yolk

250g (8oz) plain flour

¼ teaspoon baking powder

25g (1 oz) blanched almonds – finely chopped

2 teaspoons brandy

Icing sugar to dredge (approx 3 tablespoons)

Method:

Cream together the butter and sugar until very light and soft, beat in the egg yolk then mix in the sieved flour and baking powder with the almonds and brandy.

Leave it in the refrigerator while the oven is heated to Gas 4 / 180 C.

On a floured surface divide the dough into 18 pieces and form into the different shapes – ovals, rings, ‘s’ shapes and curves.

Bake on greased baking trays for 20 minutes approximately or until pale biscuit colour.
Take a large piece of greaseproof paper spread with icing sugar and toss the biscuits in it whilst warm.

When cold they should be dredged again with icing sugar to ensure they are well coated.
Store them in an airtight container.